Angela Carral, owner of Revolucion Coffee + Juice, is taking a different approach to owning a coffee shop. A transplant from Los Angeles, Carral, 40, is adding healthy options to her menu, starting with cold-pressed juices.

Carral uses the name Revolucion to define sudden and marked positive change, which she's trying to bring to the Alamo City.

The former accountant knows a thing or two about coffee shops, doing most of her work while inside a coffee shop for most of her career. She took what she learned and turned Revolucion into a center for healthy foods and drink; the result is a coffee shop that carries direct-trade coffee, fresh juices, house-made almond milk, organic and locally made tamales and raw granola.

Carral talked about what you can find inside the 1,100 square foot Revolucion.

Why did you decide to open? ﻿﻿

When my husband got transferred to San Antonio, we were looking for a coffee shop that had the things that we wanted: fresh, healthy coffee, organic options. A lot of the coffee shops I'd lived at before had really unhealthy options. We'd lived in Mexico and Los Angeles and because of our experiences there, we came accustomed to having really great coffee and really fresh juices, organic items. We were missing all that when we moved here and we decided it was actually a sign to open our own.

Trial and error. It took us six to eight months to open the coffee shop while it was under construction. We spent all that time practicing our recipes. We knew we wanted certain juices because we have been juicing (at home). We played with blending them together so that they were both healthy and tasted good, so that it was in perfect harmony. You can dump kale and all these things into a juice, but if it doesn't taste good, no one's going to want to drink it.

What's different about your juicer?

It's a hydraulic cold press. It's basically two steel plates that crush the produce. It's better because it has three to four times more nutrients and it has all the live enzymes. Centrifugal juicers spin and that heat and air (on produce) is counterintuitive because its cooks nutrients out of the fruit. Ours is stunning to taste. Because it's left with the raw enzymes and it's raw, it doesn't turn brown after 30 minutes like other juices. It's actually good and crisp for three days. The one we use is called a Norwalk. They've been doing juicers for at least 60 years.

What's the best-seller?

The best-seller is the Mean Green by far. I think people are trying to be healthy and they like what it provides. The second best-seller is the carrot-coconut, which provides a lot of energy and it's the juice we have that has the most vitamins and minerals.

We change our coffees almost every two weeks. It's always fresh. We only offer it during season. Once a farmer isn't producing it, we can't serve it. We use Intelligentsia, they're our main roaster. We fell in love with them in L.A.